Triple Tomato Pasta With Spinach and White Beans
Total Time 30 min
Prep 10 min, Cook 20 min
Tomatoes get their red colour from lycopene, an antioxidant that may help to prevent cancer and cardiovascular disease.
Cooking tomatoes actually helps to increase lycopene content, therefore potentially boosting its disease-fighting power.
In addition to lycopene, this recipe also provides great nutritional benefits from the cannellini beans.
These beans are full of fibre, at 6 grams per half cup serving.
They are also one of the highest potassium beans out there, a micronutrient and electrolyte that can help lower blood pressure.
- 226.grams whole wheat penne pasta
- 1 can low sodium cannellini beans
- 1 tablespoon olive oil
- 1 package baby spinach
- 2 cups cherry tomatoes, diced
- 1 cup sun-dried tomatoes in oil
- ¼ cup sliced/slivered almonds
- 1 tablespoon tomato paste
- 1 teaspoon balsamic vinegar
- 2 cloves garlic (or 1 teaspoon minced)
- 2 teaspoons dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- ¼ teaspoon crushed red pepper
Ingredient Variations and Substitutions
If you cannot find sun-dried tomatoes in oil, then you can substitute ¾ cup bagged sun-dried tomatoes with ¼ cup olive oil.
It works best if tomatoes are soaked in the oil for at least an hour.
Cooking and Serving Tips
Leftover pesto tastes delicious as a sandwich spread. It also freezes well.